Salmon Roll
2 large corn pancakes
200 g smoked salmon
3 - 4 tbsp creme fraiche 18%
2 tbsp fresh chervil
2 tbsp dill
Peel of 1/2 a lemon
Freshly ground pepper
Spred a thin layer of creme fraiche on the pancakes. Sprinkle with a little chervil and dill. Put the salmon on the pancakes and sprinkle with herbs again. Grind the pebber over the pancakes and spred the lemon peel evenly. Roll the pancakes and leave them in a cool place for 1 hour.
Cut them in slices about 2 cm wide and place the slices on crisp lettuce. Perfect as a starter or for a buffet.
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